1.Put the very cold whipping cream in a bowl, semi whipped the cream with the help of rods
2.Add the vanilla essence and finish whipping
3.Now add the condensed milk and mix it with enveloping movements.
4.Add the mixture in the ice cream mould and put them in the freezer with the stciks.
5.Cover it with film and let it rest for at least 8 hours.
6.Make the coverage: melt the drops of Simon Coll chocolate in (baño María) or in the microwave in 3 intervals so that it does not burn.
7.Add the coconut oil and mix.
8. Put the chocolate in a glass and unmold the ice cream to give it a chocolate touch. The chocolate should not be too hot so that the ice cream does not melt.
8.Add the Cacao Nibs Simón Coll on all sides and put the ice cream back into the chocolate.

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